Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce)

4 steps · 23 min total

1. 01

   Marinate the Pork Chops

   Toss the 4 pork chops into a zip-top bag with the melted mustard, 1 tablespoon ground cumin, 3 cloves crushed garlic, salt, and black pepper. Give the bag a good massage to make sure every chop is coated, then let them marinate in the fridge for at least 1 hour, or ideally, overnight.
2. 02

   Sear the Chops

   Warm 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the marinated pork chops and sear them for about 3 minutes per side, until they're deeply browned and caramelized. Move the seared chops to a warm plate and set them aside for now.
3. 03

   Build the Sauce

   In the same skillet (add another 1 tablespoon of oil if it looks dry), toss in the 2 sliced onions and 3 diced tomatoes. Cook them over high heat for about 5 to 7 minutes, stirring often, until the vegetables soften and start to pick up some color. As you stir, scrape up any browned bits from the pork that are stuck to the bottom of the pan; they’ll add a lot of background flavor to the sauce.
4. 04

   Simmer and Serve

   Nestle the seared pork chops back into the skillet with the onion and tomato mixture. Cover the pan, drop the heat to medium-low, and let everything simmer for about 15 minutes, until the pork is tender and just barely pink in the center. Serve the chops right away, spooning plenty of the Creole sauce over each one, and scatter fresh 1/4 cup cilantro over the top.